Is Water Affecting your Biocatalytic Reaction?
There are many industrial applications of biocatalysis such as esterification and amide formation that involve water as a by-product and also as a necessity to sustain enzymatic activity.
A good example for this is the enzymatic production of Capsaicin. The increasing concentration of water promotes the reverse reaction (hydrolysis), limiting yields and reaction rates.
Water: Good or Bad?
In short: both, hence it is a powerful parameter for reaction optimization. Research from Lund University showed that the effect of water activity on an enzymatic transesterification was two-sided: "Water is needed initially to start the reaction and maintain enzyme activity but has a negative effect on both the yield and product quality towards the end of the reaction." Find the article here.
Removing Water
Challenges presented by water as a by-product can be overcome through continuous water removal. This maintains a thermodynamic equilibrium favourable for product formation. A common strategy to do so is evaporation, in which the water is cleared from the reaction mixture via the headspace. Hereby, a combination of heating and vacuum accelerates the process and allows for evaporation at temperatures much milder than 100 °C. For purposes like this, SpinChem's reactors are suited for connection to vacuum systems.